Ideas for Swiss Chard

Published on Thursday, July 30, 2009, by Caitlin McGrath / Edit Post

Swiss chard is a versatile green, great as a side or as a component of heartier main dishes.

Wilted chard is good as an addition to sandwiches, quiches, frittatas, and pastas, or simply sautéed with olive oil and garlic (CeeBee loves this recipe for Swiss chard with raisins and pine nuts).

For heartier fare, cannellini beans complement chard, says TheDescendedLefticleOfAramis, in recipes like CHOW’s Braised White Beans with Chard. LindaWhit recommends combining chard and garbanzo beans in this African vegetable stew.

Also beloved are chard, onion, and Gruyère panade (bread casserole) from The Zuni Cafe Cookbook and leek and Swiss chard tart.

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  • Just a small tip about cooking your Swiss Chard. I do the same
    thing with it as I do when cooking broccoli. When you remove
    the heavy middle vein which is sometimes tough, be sure to add
    it first to some boiling water along with a bit of salt. I cut it up so
    that I can either leave it after I add the green parts, or remove it if
    I choose. I almost always leave those stems in though. It just
    ...+READ

    Just a small tip about cooking your Swiss Chard. I do the same
    thing with it as I do when cooking broccoli. When you remove
    the heavy middle vein which is sometimes tough, be sure to add
    it first to some boiling water along with a bit of salt. I cut it up so
    that I can either leave it after I add the green parts, or remove it if
    I choose. I almost always leave those stems in though. It just
    seems a shame to waste a part of the greens which contains so
    many great vitamins. The stems will cook up the same as broccoli
    stems do, and they add so much to the overall finished foods, no matter which way you intend to use them.-COLLAPSE